Summary

Ingredients

• 10 sheets puff pastry

For the filling: (minced meat)

• 500 g minced meat, mixed
• 250 g mushrooms
• 1 shallot (s)
• 3 tablespoon tomato paste
• 1 anchovy fillet (s)
• 5 tablespoon parmesan, grated
• salt
• pepper
• nutmeg
• 1 teaspoon basil
• Sambal Oelek or red hot peppers

For the filling: (spinach)

• 500 g spinach, frozen
• 150 g mozzarella, finely chopped
• 1 tablespoon butter
• 0.5 tablespoon ½ flour
• 5 tablespoon heavy cream
• 3 tablespoon parmesan, grated
• 50 g pine nuts
• pepper
• salt
• nutmeg
• 1 teaspoon marjoram
• 1 egg (s)
• 1 egg yolk, for brushing
• 2 tablespoon heavy cream, for brushing

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Instructions

1. Minced meat filling:
2. Cut the mushrooms into leaves and fry (not just sauté, but smear them), season the minced meat a little, add and fry, chop the shallot and fry with it. When cooled, mix with the other ingredients (mash anchovy fillets) and season well.
3. Spinach filling:
4. Thaw spinach and press dry through a sieve. Sweat briefly in butter, mix with flour, sweat and thicken with cream. Mix with the rest of the ingredients and season.
5. Rinse a tart tin with cold water and cover with 4 defrosted puff pastry sheets (roll out a little). Bend up on the edge. First distribute the minced meat filling on top, then the spinach filling.
6. Brush the edges with the egg yolk and cream mixture and cover with 4 puff pastry sheets. Cut decorations from the remaining plates. Brush everything with the egg yolk and cream mixture.
7. Cut out a 2-euro chimney in the middle and keep it.
8. Bake at 200 ° for 30 minutes. Then close the chimney with the cut-out part and bake for another 15 minutes at 150 °.